Miniature fluffy coconut pancakes stacked with layers of banana and bacon topped with whipped butter and real maple syrup.
|1||(14 oz/398 mL) Can coconut milk|
|1/2 cup||(125 mL) Unsweetened shredded coconut, toasted|
|1 1/2 tbsp||(22 mL) Sugar|
|2 tbsp||(30 mL) Melted butter|
|1 cup||(250 mL) Flour|
|1 tbsp||(15 mL) Baking powder|
|8||Slices Maple Leaf® Bacon, cooked, cut into half|
|2||Bananas, thinly sliced|
|Whipped Butter, to serve|
|Real maple syrup, to serve|
COMBINE coconut milk and coconut in a mixing bowl. Set aside.
WHISK eggs, sugar and melted butter until light and fluffy. Add to coconut milk mixture and stir until combined.
COMBINE flour, baking powder and salt in a large mixing bowl. Add the egg mixture to the dry ingredients and stir just to combine.
PREHEAT oven to 250˚F (120˚C).
HEAT a non stick skillet over medium heat. Lightly coat with non stick cooking spray. Ladle batter into pan 1/3 cup at a time, spreading out the batter to form small pancakes. Cook the pancake until it begins to form tiny holes on top and bottom is golden. Flip and cook until golden brown. Keep warm in the preheated oven. Repeat with remaining batter.
ASSEMBLE stacks by layering pancake, banana slices and bacon. Top with whipped butter and serve drizzled with maple syrup.
Show More Comments
No Comments yet